Lemon Chicken Romano Delight

Ingredients List

• 4 chicken cutlets, about 1/2-inch thick

• salt and freshly ground black pepper to taste

• ¼ cup all-purpose flour

• 2 large eggs

• 2 tablespoons water

• ¾ cup Italian-style panko bread crumbs

• ⅓ cup grated Romano cheese

• 2 teaspoons lemon zest

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• salt and freshly ground black pepper to taste

• ¼ cup olive oil

• 1 tablespoon unsalted butter

• ¾ cup shredded mozzarella cheese

• 2 teaspoons chopped fresh parsley

• 4 large lemon wedges

Cooking Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Lightly season both sides of the chicken with salt and pepper. Place flour in a shallow dish, whisk eggs and water in another, and mix panko breadcrumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third dish.

3. Pat the chicken dry with paper towels, then coat each cutlet in flour, shaking off any excess. Dip into the egg wash, letting excess drip off, and then coat with the breadcrumb mixture, pressing to ensure it sticks.

4. Heat olive oil and butter in a large skillet over medium heat. Add the breaded chicken cutlets and cook, undisturbed, until the bottom is golden and crispy, about 2 minutes. Flip and cook for an additional 2 minutes.

5. Transfer the cutlets to the prepared baking sheet and sprinkle each with mozzarella cheese.

6. Bake in the preheated oven for 6 to 8 minutes, until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C). Be careful not to overcook.

7. Remove from the oven, garnish with fresh parsley, and serve with lemon wedges for extra zest.

Nutrition Information (per serving)